Venison Medallions With Gin And Juniper

Scripture reveals six noteworthy characteristics of Jesus' healing ministry (in contrast to those who profess miraculous healings today): 1. Jesus healed with a word or a touch… There were no theatrics, no special environment. 2. Jesus healed instantly… People often say, 'I've been healed, and now I'm getting better.' Jesus never did 'progressive' healing. If Jesus had not healed instantly, there would have been no miraculous element sufficient to demonstrate His deity. His critics could easily have said the healing was just a natural process. 3. Jesus healed totally… There was no recuperation period. 4. Jesus healed everyone. Unlike healers today, Jesus did not leave long lines of disappointed people who had to return home in their wheelchairs. He did not leave healing services or programs that ended at a certain time because of airline or television schedules. 5. Jesus healed organic disease. Jesus did not go up and down Palestine healing lower back pain, heart palpitations, headaches, and other invisible ailments. He healed the most obvious kinds of organic disease – crippled legs, withered hands, bind eyes, palsy – all healings that were undeniably miraculous. 6. Jesus raised the dead… People who tout the gift of healing today do not spend much time in funeral parlors, funeral processions, or cemeteries.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Meats	6	Servings

INGREDIENTS

2	lb	Meaty venison bones
2	c	Dry red wine
1	c	Chopped tomato
1	c	Dry gin
1/2	c	Diced shallots
6		Juniper berries, crushed
4		Black peppercorns
1		Bay leaf
1/4	c	Dijon mustard
1 1/2	lb	Venison loin
1/4	t	Salt
1/4	t	Pepper
2	T	Olive oil
1/2	c	Dry gin

INSTRUCTIONS

Cook bones in a large Dutch oven over medium-high heat 8 minutes or
until very brown, stirring occasionally. Add wine and next 6
ingredients; stir well, and bring to a boil.  Reduce heat to medium,
and cook, uncovered, 45 minutes or until stock  is reduced to 1-1/4
cups.  Strain stock through a sieve into a bowl; discard solids. Add
mustard  to stock; stir well, and set aside.  Trim fat from venison.
Sprinkle salt and pepper over venison.  Heat oil in a large nonstick
skillet over medium-high heat. Add  venison, and cook 15 minutes or
until a meat thermometer registers  140 degrees (medium-rare), browning
venison on all sides. Remove  venison from skillet; set aside, and keep
warm.  Wipe drippings from skillet with a paper towel.  Add 1/2 cup gin
to skillet; cook over low heat until warm. Ignite  with a long match.
Add stock to skillet; bring to a boil. Yield: 6  servings (serving
size: 3 ounces venison and 1/4 cup sauce).  Per serving: 797 Calories;
21g Fat (33% calories from fat); 81g  Protein; 18g Carbohydrate; 217mg
Cholesterol; 1382mg Sodium  NOTES : Lone Mountain's Executive Chef
Gerard Van Mourik cooks down  the stock to maximize the flavor and
eliminate the need to add fat to  make a smooth sauce. Cut venison into
1/8-inch-thick slices, and  arrange slices on top of sauce. To serve,
spoon sauce on individual  plates. Recipe by: Cooking Light, Jan/Feb
1995, page 45  Posted to MC-Recipe Digest V1 #394 by igor@digex.net on
Jan 28, 1997.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 208 Calories From Fat: 44 Total Fat: 5g Cholesterol: 0mg Sodium: 288mg Potassium: 168mg Carbohydrates: 4.9g Fiber: 1.2g Sugar: 2g Protein: 1.2g